Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

2
In a bowl, mix together the drained pineapple, pomegranate seeds,
cinnamon, cloves. Add 1 tblspn each of the granulated sugar, the dark
brown sugar, and the raw sugar. Add 1 tablespoon of the reserved
pineapple juice and set this mixture aside.

3
In another bowl, cream the flour and butter with 1 tablespoon each of
the 3 sugars; this can be done with 2 sharp knives. Further mash the
mixture into a coarse meal with a fork. Now add the Frosted Flakes
and mash together.

4
Butter a shallow, 15cm baking dish. Spoon in the fruit mixture and
press down with the back of a tablespoon to distribute it evenly. Top
with the flour and Frosted Flakes mixture. Cover with foil and bake
for 45 minutes, removing the foil in the last 5 to 10 minutes to
brown the crust. If not golden brown and bubbly by the end of the
cooking time, turn the heat up to 200°C for an extra 5 minutes.
Allow to cool and set for several minutes, but serve warm with cold
vanilla ice cream. SERVES 4

Tuesday, 17 May 2016

The
Art of Chinese Cooking by the Benedictine Sisters of Peking, Sister
M. Francetta and Sister Regia, illustrations by M. Kuwata,1962 USA
and Japan

“Visualise
a long, narrow room, one end a demonstration kitchen, the other end
with chairs for students. At the stove stand two smiling-faced nuns,
clad in voluminous white aprons over flowing black robes. Their own
obvious enjoyment in their task, as they stir and taste and answer
questions, enhances the gay atmosphere, and from the stove exotic
odors waft across the room.

These
two delightful and courageous American women came to Japan from
war-ravaged China with little else than their skill in Chinese
cooking. To earn their living they started to teach, and as their
celestial cuisine won fame in the city of Tokyo they could not keep
up the demand. For the benefit of those who were unable to attend
their classes, they have written THE ART OF CHINESE COOKING, which
describes the tempting variety of Chinese cooking in concise,
easy-to-follow style. Here are their secrets. Use them – and good
eating!” (From the back cover of the book)

Sweet-sour
beef balls with pineapple and peppers:

Suan T'ien Niu Jou Po Lo La
Tzu

Mix
450g ground beef, 1 egg, 1 tblspn cornstarch, 1 tsp salt, 2 tblspn
onion chopped, and a few grains of pepper; form into 18 balls or
more. Brown them in a small amount of oil; drain

Method:
Marinate chicken wings for 1-2 hours in a mixture of all ingredients.
Preheat browning dish on HIGH for 6 minutes. Add chicken wings and
marinade. Cook on HIGH for 8 minutes, turning twice and brushing with
marinade sauce several times during cooking. Serve with salad. Serves
4.

Source:
Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch
Auxillary of the Royal Flying Doctor Service of Australia, c1987),
p.183.